Remove the short ribs from the pot and shred the meat, discarding any bones and excess fat. Return the shredded meat to the soup.
Taste and Adjust:
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf.
Optional Topping:
Preheat the broiler. Ladle the soup into oven-safe bowls, top with a slice of French bread, and sprinkle generously with grated Gruyère or Swiss cheese.
Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with fresh thyme or parsley and serve hot.
Tips:
Make It Ahead: This soup tastes even better the next day as the flavors deepen. Refrigerate and reheat gently.
Thicker Soup: Add a tablespoon of flour after caramelizing the onions to slightly thicken the broth.
Cheese Alternative: Use mozzarella or a mix of Parmesan and Gruyère for a different flavor profile.
Enjoy your rich and comforting French Onion Beef Short Rib Soup—a true crowd-pleaser! 🥣🥩🧅🍞
